Spicy Ambush Chili
Ingredients
- 3 pounds lean ground chuck steak
- 1 pound lean pork shoulder
- 3 medium onions chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 8 fresh jalapeno peppers 2 seeded and chopped, gashed
- 2 tablespoons fresh ground cumin
- 1 teaspoon allspice
- 1 tablespoon blackstrap molasses
- 12 ounces beer not Lite
- 2 ounces sour mash whiskey
- 1 ounce Vietnamese hot sauce or Tabasco sauce
- 5 cloves garlic crushed
- 3 tablespoons masa harina fine yellow cornmeal
- 1 tablespoon soy sauce
- 3 bay leaves
- 2 cups chopped stewed tomatoes
- 1 cup tomato sauce
- 1 cup tomato paste
Instructions
- In a large pot, sauté onions, garlic, and chopped peppers in 4 tablespoons of peanut oil or bacon grease.
- Add the ground chuck steak and pork shoulder.
- Cook until browned.
- Stir in all the ingredients except for 1 tablespoon of cumin.
- Bring the mixture to a boil, then reduce the heat and simmer, stirring often.
- After 10 minutes of cooking, add 1 tablespoon of cumin and continue to simmer for 1 hour.
- Add the remaining cumin and cook for an additional 15 minutes.
- Serve hot.
Notes & Wine Advice
This hearty and spicy chili pairs well with a bold red wine such as Zinfandel or Syrah. The wine’s fruitiness and tannins complement the richness of the dish while providing a nice contrast to its heat.
Nutrition values
Calories: 550 kcal | Carbohydrates: 25 g | Protein: 35 g | Fat: 30 g | Sugar: 10 g